GB/T 35991-2018Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

1 Scope

This standard stipulates the principles, raw materials, instruments and equipment for the evaluation of the processing quality of wheat flour bread, operation procedures, sample numbers and sensory evaluations. Conditions, sensory evaluation methods, and results presentation.

This standard applies to the evaluation of the quality of wheat flour bread processing.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest version (including all amendments) applies to this document.

GB/T 1355 wheat flour

GB/T 6682 Analysis Laboratory Water Specifications and Test Methods

GB/T 10220 Sensory Analysis Methodology

GB/T 13868 Sensory analysis of general guidelines for the establishment of sensory analysis laboratories

GB/T 16291.1 General guidelines for the evaluation of selection, training and management of sensory analysis Part 1. Preferred assessors

GB/T 16291.2 General guidelines for the evaluation of selection, training and management of sensory analysis - Part 2. Expert evaluators

GB/T 20886 Yeast for food processing

3 Principle

Wheat flour and water are used as raw materials, and yeast is used as a starter to make dough. After molding and proofing, the dough is steamed and cooked. Correct The finished bread product is subjected to quality, aspect ratio and volume measurement, and the external and internal characteristics, taste, toughness and viscosity are subjected to sensory evaluation.

According to the provisions of this standard, the score values are determined one by one, and the total processing quality scores are obtained through the total calculation. The higher the score, indicates the processing quality of wheat flour The better.

4 Raw materials

4.1 Wheat flour. Conforms to the provisions of GB/T 1355.

4.2 Instant dry yeast. Conforms to the provisions of GB/T 20886.

4.3 Distilled water. in line with the provisions of GB/T 6682.

5 Instruments and Equipment

5.1 Blender. Needle mixer.

5.2 constant temperature and humidity proofing box. the temperature can be maintained at 30 °C ± 1 °C, relative humidity maintained at 80% ~ 90%.

5.3 Tablet press. The roller spacing can be adjusted.

5.4 stainless steel steamer. diameter 26cm ~ 28cm, single layer.

5.5 Induction Cooker. Minimum power 1600W.